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| Shrimp Kebabs |
We sat down to eat this shrimp for dinner one hot night last week, everyone started raving about the marinade. Comments like: "This is right on the money." were circulating around the table. All I could think about was, "What the heck did I put in the marinade?" I excused myself, snuck into the kitchen. Scanning the mess I made preparing the meal, and I figured out what I put into the marinade. I jotted it down quickly and returned to the meal. Fortunately, I had not had any wine yet, or this post would not exist.
LIME SHRIMP KEBAB by Diane Balch
Prep time: 20 minutes Serves: 4-6
Ingredients: 2 - 3 pounds of shelled and deveined jumbo shrimp 1 red pepper chopped (large pieces for all) 1 green pepper chopped 2 onions chopped 1 pound of white mushrooms larger the better, remove stems. 2 bags of whole wheat pita bread
Marinade: 1/2 cup of lime juice 1 cup of white wine vinegar The zest of one lime 1 tablespoon of fresh dill 1 teaspoon of salt 1 teaspoon of pepper 1 cup of extra-virgin olive oil 3 cloves of chopped garlic
Directions: 1) Clean shrimp
2) Whisk marinade ingredients together in a medium size mixing bowl.
3) Put shrimp and marinade together in a gallon zip lock bag. Refrigerate for 1 hour.
4) While shrimp marinades put each type of vegetable on their own skewers and brush them with extra-virgin olive oil and salt. (I find it is best to grill the same type of food on it's own skewer because the cooking time will be the same.)
5) When your grill is at medium heat grill the vegetables first about 2-3 minutes a side. Grill the shrimp after they cook quickly about 2 minutes on each side.
6) You can grill the pita bread a little too before serving it with the vegetables and shrimp.
shrimp, kebabs, peppers, grilling,mushrooms
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